How to Make Vegan Carpaccio

• 1/2 pound firm tofu
• 1 tablespoon freshly squeezed lemon juice
• 1 small clove garlic, minced
• 1/2 small shallot, minced
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon nutritional yeast
• 1 teaspoon capers, chopped
• 2 zucchini, sliced paper-thin
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 green onion, thinly sliced
• 2 tablespoons fresh basil, chiffonaded (a.k.a. thinly sliced)
• 1/2 cup fresh fennel bulb, thinly sliced

1. Squeeze excess water from tofu with your hands.
2. In a bowl, mash tofu with hands until it is the consistency of ricotta cheese.
3. Add other tofu ricotta ingredients together and mix well.

tofu, freshly squeezed lemon juice, clove garlic, shallot, fresh parsley, nutritional yeast, capers, zucchini, extravirgin olive oil, freshly squeezed lemon juice, green onion, fresh basil, fresh fennel bulb

Taken from www.foodrepublic.com/recipes/how-to-make-vegan-carpaccio/ (may not work)